@book{7154d2cc07c04b2a855c85ceb6b7fde5,
title = "Verkorting van de kooktijd van gedroogde (soep)groenten door middel van bestraling",
keywords = "eten koken, voedsel, voedselbestraling, voedselbereiding, voedselbewaring, voedingsmiddelen, oorsprong, plantaardige producten, straling, bronnen, groenteteelt, groenten, kookkunst, cooking, food, food irradiation, food preparation, food preservation, foods, origin, plant products, radiation, sources, vegetable growing, vegetables, cookery",
author = "{Mettivier Meijer}, J.C. and O.L. Staden",
year = "1969",
language = "Nederlands",
series = "Bulletin / Sprenger instituut",
number = "no. 90",
}